Carnivore Costs: What it Takes to Be a Carnivore in Acapulco

One thing I notice is that a lot of carnivores pay a lot more than I do for meat so I figured I’d share the cost breakdown for what it takes to be a carnivore here in Acapulco. I notice a lot of people in the US doing this way of eating are doing so with very limited budget a lot of time eating mainly ground beef, eggs and added free steak fat. Some are doing so by eating grass fed steaks for every meal, every day so as you can tell there are many ways to go about it.

We are fortunate to live in Acapulco, Mexico where the meat is cheap and high quality. Even the corn fed meat imported from the US is cheaper than what we used to pay back home and what I see carnivores paying now. Most of the meat we actually eat is likely grass fed because it comes from local farms to the central market, where it’s freshly butchered every day. Not sure if they’re given antibiotics and hormones but I can see a clear difference.

I’m going to list our favorite cuts of meat below and what we pay for them. Anything from Walmart is corn fed, anything from the Market is likely grass fed.

Note: Kilo is about 2.2 pounds

Grocery Stores (Walmart, Soriana, Bodega Aurrera):

Picanha: 250 pesos/12.50 USD a kilo
Tomahawk Ribeye: 224 pesos/11.2 dollars a kilo
Denver Strip/Chuck Eye: 189 pesos/9.45 USD a kilo
Bacon 140 pesos/7 dollars a kilo
Ground beef: 100 pesos/5 dollars a kilo
(ground pork and chicken is less)
Chicken: 35 pesos a kilo
Eggs: 40-55 pesos for 30 eggs depending on quality and color
Pork Lard: 29 pesos a kilo, lasts a few weeks.

Central Market:

prices are averages, as there are many places to purchase meat at the central market for a range of prices depending on quality and size of butcher

Ribeye/Chuck Eye/New York Strip/Filet Mignon: 170 pesos/8.5 dollars a kilo (150 pesos/7.5 dollars for bone in chuck/ribeye)
Picanha: 130 Pesos a Kilo
Barbacoa meat (general roasting cuts): 85 pesos/4.25 dollars a kilo
Pork/Beef Ribs: 85 pesos/4.25 dollars a kilo
Ground Beef (extremely high quality): 130 pesos/6.5 dollars a kilo
Beef heart: 50peso/2.5 USD
Beef liver: 50 pesos/2.5 USD
Milanesa(thinly sliced beef cut): 100 pesos/5 USD
Pork Loin: 85 pesos a kilo/4.25 USD
Pork Chops(bone in): 80 pesos/4 USD a kilo
Leg meat with bone: 85 pesos/4.25 USD a kilo
Suadero (magical taco meat): 80/4 USD pesos a kilo

We eat a lot, partially because our budget allows and partially because we crave more food than ever.

For example:

Breakfast, usually includes at least 200 g bacon per person generally more like 350. Two eggs with that. Sometimes some scrambled eggs and ground meat or suadero. So for about 300 g of bacon and two eggs it costs us 60 pesos at most. An extra big breakfast costs us less than 100 pesos or around 5 USD.

Lunch/Dinner: I set them together because they’re interchangeable in terms of content consisting of the following possibilities: carnivore balls, steak, steak and eggs, steak stew, pork stew, bone broth, bacon, burgers.
I’d say we spend less than 150 pesos/7.50 USD a person per lunch and dinner and that generally includes some sort of steak with a meaty side.

So for around 420pesos/21.50 USD a day we both eat a high quality carnivore diet. We can go less than that if we need to, cutting down to only roasting meats and ground meat at best, but the price difference for steak from the market is always just cheap enough to justify it.

Recently we’ve adjusted to an intervalled eating schedule meaning we only eat 8 hours out of the day now, which has done a lot to help with the fact that I was constantly hungry, and not sleeping well. There really is something to keeping your digestive system empty for good sleep!

I’ve seen a whole range of prices from the US from bulk to regular storebought. From what I can tell, we basically pay less than all of them, sometimes by a lot. A 30 dollar rib eye roast here would easily cost 100 USD in the states and I’ve seen people pay that like it’s a deal!

So if you’re considering carnivore, consider Mexico because it’s cheap as hell to be a carnivore here, we’ve found. We’ve often remarked we wouldnt be as happy in the states doing this as we’d likely be eating a lot of ground meat and only ground meat, which while good can get old if its the only thing you’re eating.

What do you pay for meats?

Check out the links below for more like this one!

Anarchaforko Anarchapulco Fork Update: @larkenrose and @dragonanarchist Candles in the Dark Seminar on the Schedule!
Anarchaforko Anarchapulco Fork Update: Spotlight on Hotel Copacabana and Conference Center
Anarchaforko Anarchapulco Fork Update: Anarchaforko All-Stars @alexlapointe

In case you missed them, some of my recent posts:

Picanha Steak Recipe: Option One!
Wednesdays at La Tortuga: A Weekly Tradition
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